Recipe: Barley-Beef Soup
Summary: A hearty flavorful soup to enjoy on a cold day
Ingredients
- 12 ounces beef or lamb stew meat, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 4 14-ounce cans beef broth
- 1 cup chopped onion (1 large)
- 1/2 cup chopped celery (1 stalk)
- 1 teaspoon dried oregano or basil, crushed
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup sliced carrots
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
- 2/3 cup barley
Instructions
- 1 In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
- 2 Stir in sliced carrots, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
Variations
Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Preparation time: 25 minute(s)
Cooking time: 2 hours 10 minutes(s)
Number of servings (yield): 8
Culinary tradition: USA (General)
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